1Toss boneless, skinless chicken thighs in your slow cooker.
2Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
3Let it cook for a couple of hours until the chicken is cooked all the way through (High: 4-5 hours OR Low: 5+ hours).
4Prepare the corn starch slurry by mixing 3 Tbsp cornstarch with 4 Tbsp cold water in a small bowl.
5Once chicken is cooked, add the corn starch slurry and let sit uncovered for 15-20 minutes to thicken the sauce.
6Cook 2.5 cups of short grain or sushi rice.
7Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
8For the low calorie yum yum sauce, mix together low-fat mayo, 0% Greek yogurt, sriracha, salt, pepper, garlic powder to taste, and milk (as needed for desired consistency) in a bowl.
9Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
Ingredients
1360 g boneless skinless chicken thighs
75 g soy sauce
30 g dark soy sauce
80 g honey
60 g mirin
30 g ginger paste
15 g garlic paste
3 Tbsp cornstarch
4 Tbsp cold water
480 g short grain or sushi rice, dry weight
100 g low-fat mayo
100 g 0% greek yogurt
75 g sriracha
Salt
pepper
garlic powder
Milk
2 stalks green onions, chopped
Equipment
slow cookersmall bowl
Tips
You can store frozen and reheat for delicious lunches all throughout the week.
For the cornstarch slurry, mix in a small bowl and add after chicken is done, then let sit uncovered for 15-20 minutes to thicken the sauce.
You can mix the rice directly in with the chicken to make portioning easy and allow the rice to soak up flavor, or keep them separate.